Roast Snapper with Spring Vegetables

Roast Snapper with Spring Vegetables

recipe by

250
calories
9
ingredients
4
servings
3.616

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Ingredients

6 ozs sunchokes peeled and roughly chopped
1 1/2 lbs red snapper gutted and scaled
4 cloves garlic minced
1 fennel bulb small, sliced
1 onion small, sliced
10 ozs vine ripened tomatoes chopped
4 ozs asparagus cut into 2″ lengths
1 handful mint leaves chopped

Nutrition Facts

250
calories
2
g fat
4
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 5
SmartPoints: 4